Grilled Loaded Nacho Fries and a Giveaway!

posted incomfort foods

Some of my best summer memories involve big family dinners coming hot off the grill. Marinated flank steak and potatoes wrapped in foil were standard fare along with sliced garden tomatoes and steamed corn on the cob on the side. Those potatoes though, they were my downfall. Steamy and charred, straight out of the ashen coals of the grill, sliced open and filled up with butter and sour cream. Gah! I dream about those potatoes!

And now all these years later, enter these grilled loaded nacho fries. From the moment I threw a bunch of potato wedges on the grill for the first time last year, I knew nacho fries needed to happen. It turns out that a gas grill is the perfect way to replicate those foil-wrapped potatoes from my childhood and loaded up with allllll of the best nacho toppings, this couldn’t be a better meal to give a nod to my dad for all of those awesome potatoes he made me as a kid.

These grilled loaded nacho fries…they’re the epitome of man-food. [Find the recipe at the bottom of this post.] And in honor of Father’s Day and all of those great grilling dads out there, I’m teaming up with Saber to give away a shiny new gas grill. The SABER line includes eight premium infrared gas grills priced from $799 to $1,699, as well as a full line of outdoor kitchen components and grilling tools/accessories for the ultimate outdoor grilling area.

At the heart of all Saber grills is an infrared cooking system that uses 30% less gas than traditional gas grills, has a wide temperature range for slow roasting or searing, and a rapid pre-heat cycle of 0 to 700 degrees in less than 10 minutes (yesss!). The cooking surfaces are made of highly durable commercial grade 304 stainless steel that generate even, uniform heat across the entire surface (no more hot or cold spots), which tends to be my grilling nemesis, and Saber’s infrared cooking system keeps food JUICIER.

If you’re unfamiliar with this line of grills, Saber Grills, LLC is a division of Char-Broil®, America’s oldest and most innovative outdoor cooking company. The grills are sold exclusively through independent outdoor retailers…and if you’re interested in purchasing a Saber grill – how about a fantastic Father’s Day gift?! – you can find loads of info through any of the following venues:

Giveaway Details:

If you’re looking for some additional ways to make a #BetterFathersDay, you NEED to check out what the other fabulous blogger hosts of this giveaway have made to celebrate grilling season and Father’s Day!

Soak the potato wedges in a large bowl of hot water for 10 minutes; drain and pat dry. Dry out the bowl and toss the potato wedges with 2 teaspoons oil, a sprinkle of salt and pepper, and the garlic powder in the bowl until well-coated. Ready all of your toppings before proceeding.

Spread the potatoes out over the grill, taking care not to lose any between the grates - this can be tricky. Close the cover and cook for 3-5 minutes. Flip when the bottoms have begun to brown and start to take on some char marks from the grates; cook for an additional 3-4 minutes until browned on the other side.

After you flip the potatoes, turn down the heat on one side of the grill to medium and place a heavy baking sheet or cast iron pan on the grate to preheat. When the potatoes are finished, transfer them to the baking sheet/pan, top with shredded cheese, and close the lid to allow the cheese to melt for just 1-2 minutes. Using pot holders, transfer the very hot baking sheet/pan to a heatproof surface and add the rest of your toppings before serving while the cheese still all hot and bubbly.

Instructions

Soak the potato wedges in a large bowl of hot water for 10 minutes; drain and pat dry. Dry out the bowl and toss the potato wedges with 2 teaspoons oil, a sprinkle of salt and pepper, and the garlic powder in the bowl until well-coated. Ready all of your toppings before proceeding.

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Spread the potatoes out over the grill, taking care not to lose any between the grates – this can be tricky. Close the cover and cook for 3-5 minutes. Flip when the bottoms have begun to brown and start to take on some char marks from the grates; cook for an additional 3-4 minutes until browned on the other side.

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After you flip the potatoes, turn down the heat on one side of the grill to medium and place a heavy baking sheet or cast iron pan on the grate to preheat. When the potatoes are finished, transfer them to the baking sheet/pan, top with shredded cheese, and close the lid to allow the cheese to melt for just 1-2 minutes. Using pot holders, transfer the very hot baking sheet/pan to a heatproof surface and add the rest of your toppings before serving while the cheese still all hot and bubbly.

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